Beetroot Chutney

Back again with another week of blog hopping and this time i was assigned to Sumees Culinary Bites, it is fun to visit a blog for a first time and browse through some of the recipes featured. I felt in in love with the color of this chutney so this was prepared and paired with Roti along with subzi. I think it will be a great dip as well or can also be served along with Dosas.

Beetroot Chutney

Ingredients

Beetroot 2 peeled and chopped

G.chillies 2

Onion 1 small chopped

Tomato 1 medium chopped

Coconut 3 tbsp

Salt to taste

For Tempering

Oil 1 tsp

Mustard Seeds 1 tsp

Urad dal 1 tsp

R.chilli 1

Garlic 2 cloves

Curry leaves 5 nos

Method.

Pressure cook Beetroots , onion , tomato and g.chilli for 2 whistles.

When cooled grind them to a thick paste by adding coconut and salt.

Transfer to a serving dish.

Heat 1 tsp oil in a small pan and add the tempering ingredients one by one.